Shredded Brussels Sprouts Salad with Cranberries
PREP 10 MIN•COOK 18 MIN
Number of servings
2⁄3 cup (135g) dried puy lentils rinsed
300g brussels sprouts finely shredded with a mandolin or very finely sliced
1⁄2 bunch of fresh mint (80g bunch) leaves picked & chopped
2 spring onions thinly sliced
1 tbs lemon juice
1⁄4 cup (40g) dried cranberries
salt & pepper, to taste
1⁄4 cup (30g) hazelnuts (peeled) chopped
Bring a medium saucepan of salted water to the boil. Add lentils and simmer for approximately 18 minutes or until tender but not mushy. Drain, spread on a tray to cool slightly then toss with Brussels sprouts.
Add mint, spring onions, lemon juice and cranberries, season with salt and pepper and toss well to combine.
Scatter over hazelnuts to serve.
1708 kJ / 408 cals
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